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Additional resources for Pickles and Chutney Recipes (Cookbook)

Sample text

Now our pickle is done. Before removing it from fire add jaggery mix well. This one is only optional. If you need it more spicy you need not add jaggery , on the other hand if you like it taste more sweet add more and enjoy your food. Tomato-coriander Pickle Ingredients 3 tomatoes cut into pieces 1/2 bunch of coriander finely chopped 10 green chillies finely chopped salt 4 tbsp tamarind juice 1/2 tbsp haldi 1 tbsp mustard seeds 1 tbsp chana dhal 1/4 tbsp hing Method Grind 1 tomato, coriander, tamarind juice, salt and 5 green chillies, a little haldi and keep it aside.

Firm green tomatoes 1 large hard apple, peeled, cored, diced 1 large onion finely chopped 1 tsp. fresh mint leaves finely chopped 10-12 long hot green chillies, chopped 1/4 cup white vinegar 1/4tsp. cinnamon-clove powder 2 tbsp. sugar 1/2 tsp. salt 1 tbsp. oil Method Heat oil in a heavy pan, add onions, stir. Add 1 tbsp. Vinegar, simmer till onions are transparent. Add tomatoes, apples, cook till mixture is mushy. Add all other ingredients, allow sugar to dissolve. Simmer till thick, and there is no water residue.

This pickle will not go bad for over a year even at room temperature. Chilly and Ginger Pickle Ingredients green chillies - 100gms ginger - 100 gms tamarind - 100gms mustard - 2 tsp fenugreek seeds 25 gms fry well and powder curry leaves salt to taste turmeric powder - 1 tsp gingerly oil - 100 ml jaggery - 100gms Method Heat tawa put oil. When the oil gets hot add mustard seeds and curry leaves to it. Meanwhile cut the chilly and ginger into small pieces and add it and fry for a few mts . Next add the tamarind syrup to it.

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